Tomato Tart
This is one of my new favorite recipes. It's one of those recipes that leave you with little excuse as to why you need to order takeout for dinner. If you use Trader Joe's puff pastry, which contains limited ingredients and no preservatives, it's even sort of good for you.
The recipe comes from one of the Canal House Cooking volumes, which are full of serious food porn. They're full of recipes for high-cost ingredients (lobster, foie gras, saffron, and fresh truffles, to name a few), but they also have some great down-to-earth recipes as well. This is one of them.
Defrost 1 sheet of puff pastry (or you can be like me and defrost both because they're too stuck together :P). Score a border in the pastry with a sharp knife. Poke holes all over the area inside the border with a fork. Layer thin tomato slices on the pastry in a single layer. Sprinkle with fresh or dried thyme and pepper. Drizzle with olive oil. Bake in a 375°F oven for 30-40 minutes, or until the pastry is a deep brown. Season with sea salt.
The recipe comes from one of the Canal House Cooking volumes, which are full of serious food porn. They're full of recipes for high-cost ingredients (lobster, foie gras, saffron, and fresh truffles, to name a few), but they also have some great down-to-earth recipes as well. This is one of them.
Defrost 1 sheet of puff pastry (or you can be like me and defrost both because they're too stuck together :P). Score a border in the pastry with a sharp knife. Poke holes all over the area inside the border with a fork. Layer thin tomato slices on the pastry in a single layer. Sprinkle with fresh or dried thyme and pepper. Drizzle with olive oil. Bake in a 375°F oven for 30-40 minutes, or until the pastry is a deep brown. Season with sea salt.
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